Spicy Mexican Soup

Photo: Usha Chowdhary Gupta

Ingredients

1 cup Small Kidney Beans (Rajma),

1 tablespoon Oil,

3 tablespoons Onion chopped,

2 tablespoons Tomato chopped,

1 tablespoon Chilly Sauce,

1 tablespoon Tomato Sauce,

2 tablespoons Cheese grated,

Few Nachos Chips

Salt and Sugar to taste

Preparation

Soak the kidney beans for 6-8 hours then pressure cook until soft. Grind in a mixer jar to a fine paste. Put a pan to heat, add oil, onion and stir for few minutes then add the cut tomatoes and tomato sauce, chilly sauce. Mix well. Now add the boiled and crushed beans paste, add salt and sugar.

If need be add some water or use the boiled bean’s stock, cover and cook for 5 minutes. Serve hot with a garnish of grated cheese and few nacho chips